Description
This Easy Homemade Butter Chicken is rich, creamy, and full of flavor! Made with tender chicken simmered in a spiced tomato cream sauce, it’s the perfect dish to serve with naan or rice. You won’t need to go to a restaurant when you can make this delicious dish at home!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1-inch piece fresh ginger (grated)
- 1/2 cup tomato paste
- 1 cup heavy cream
- 1/2 cup canned crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon paprika (for color and flavor)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon chili powder (adjust for spice level)
- Salt to taste
- 1 tablespoon sugar (optional, to balance acidity)
- Fresh cilantro (for garnish)
- 1 tablespoon lemon juice (optional)
Instructions
- Cook the Chicken: In a large pan or skillet, melt 1 tablespoon of butter over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Prepare the Sauce: In the same pan, add another tablespoon of butter. Add the chopped onion and sauté until soft and golden, about 4 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
- Add the Spices: Stir in the cumin, coriander, turmeric, garam masala, paprika, cinnamon, and chili powder. Cook for 1-2 minutes to toast the spices and bring out their flavors.
- Make the Sauce: Add the tomato paste and crushed tomatoes to the pan, stirring to combine. Simmer for 5 minutes, allowing the flavors to meld.
- Add Cream and Simmer: Pour in the heavy cream and stir well to combine. Simmer the sauce on low heat for about 10 minutes, or until it thickens to your desired consistency.
- Combine Chicken with Sauce: Return the cooked chicken to the pan and stir to coat the chicken in the creamy sauce. Simmer for an additional 5 minutes to allow the chicken to absorb the flavors.
- Final Touches: If desired, stir in 1 tablespoon of sugar to balance the acidity of the tomatoes and 1 tablespoon of lemon juice for extra brightness. Garnish with fresh cilantro before serving.
- Serve: Serve your butter chicken with basmati rice, naan bread, or over a bed of sautéed vegetables.
Notes
- You can substitute chicken breasts for thighs if preferred, though thighs tend to be juicier and more tender in this recipe.
- Adjust the amount of chili powder for your preferred spice level.
- For a lighter version, you can substitute the heavy cream with coconut milk or half-and-half.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg